earl grey hokkaido chiffon cupcakes

These little Hokkaido chiffon cupcakes are really addictive.

Firstly, they are really tiny. So eating one (or two) is, well, not too big a sin. Secondly, the cupcakes are served COLD. Yet, they are really soft. And last but not least, the filling for the cupcakes is usually made with whipped cream and or custard, so nothing is too sweet.

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In one word, these cupcakes are really MORE-ISH! 

That’s not a real word? Well, my dear, I frankly don’t give a d*mn. 

JUST GIMME MORE CHIFFON CUPCAKES!

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Sorry.

It’s just these chiffon cupcakes are really yummy. 😛

Today I made these cupcakes with Earl Grey tea. Earl Grey is my favorite tea. I love its subtle but distinct flavor. If you are a fan of Earl Grey tea, then I really would encourage you to try making these cupcakes!

Here’s how!

Make sure that all your ingredients are at room temperature before you start making the cupcakes!

In a bowl, beat together egg yolks and icing sugar.

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Add the oil, and continue mixing. 

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Add the Earl Grey tea infused milk.

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And vanilla extract.

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Once they have been incorporated, add the flour and fold it into the batter.

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Set this aside.

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In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.

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Gradually add the caster sugar and whisk until stiff peaks form.

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Mix 1/3 of the egg white mixture into the egg yolk mixture. There is no need to be gentle.

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Gently fold the remaining egg whites into the egg yolk mixture in 2 batches.

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Until no streaks remain.

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Spoon the batter into cupcake liners.

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Lift the tray about 10cm above the tabletop and drop it. Repeat this a couple more times to remove the larger air bubbles.

Bake at 160°C for 18-20 minutes. The tops of the cupcakes should be golden brown and they would have puffed up. Remove from the oven and allow to cool completely. As the cupcakes cool, the tops will sink.

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Make the filling by adding whipping cream, icing sugar, custard powder and Earl Grey tea leaves into a mixing bowl. Whisk until the cream is stiff.

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Fill a piping bag and pipe the cream into the cupcakes.

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Decorate the tops of the cupcakes.

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Refrigerate for a couple of hours before serving.

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Lovely Early Grey Tea Hokkaido Chiffon Cupcakes!

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Earl Grey Hokkaido Chiffon Cupcakes
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For the cupcakes
  1. 4 egg yolks, at room temperature
  2. 35g icing sugar, sifted
  3. 40g vegetable oil - I used canola oil
  4. 40g whole milk, at room temperature
  5. 1 Earl Grey tea bag
  6. 1 teaspoon vanilla extract
  7. 75g cake flour, sifted
  8. 4 egg whites
  9. 1/8 teaspoon cream of tartar
  10. 100g caster sugar
For the filling
  1. 200ml whipping cream, cold
  2. 1 tablespoon icing sugar
  3. 1 Earl Grey tea bag
  4. 20g instant custard powder
For the cupcakes
  1. Make sure that all your ingredients are at room temperature before you start making the cupcakes!
  2. Warm the milk (to lukewarm) and infuse with one bag of Earl Grey tea. Set aside to cool to room temperature. Remove the tea bag.
  3. In a bowl, beat together egg yolks and icing sugar.
  4. Add the oil, and continue mixing.
  5. Add the Earl Grey tea infused milk. And vanilla extract.
  6. Once they have been incorporated, add the flour and fold it into the batter.
  7. Set this aside.
  8. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.
  9. Gradually add the caster sugar and whisk until stiff peaks form.
  10. Mix 1/3 of the egg white mixture into the egg yolk mixture. There is no need to be gentle.
  11. Gently fold the remaining egg whites into the egg yolk mixture in 2 batches until no streaks remain.
  12. Spoon the batter into cupcake liners.
  13. Lift the tray about 10cm above the tabletop and drop it. Repeat this a couple more times to remove the larger air bubbles.
  14. Bake at 160°C for 18-20 minutes. The tops of the cupcakes should be golden brown and they would have puffed up. Remove from the oven and allow to cool completely. As the cupcakes cool, the tops will sink.
For the filling
  1. Make the filling by adding whipping cream, icing sugar, custard powder and Earl Grey tea leaves into a mixing bowl. Whisk until the cream is stiff.
  2. Fill a piping bag and pipe the cream into the cupcakes.
  3. Decorate the tops of the cupcakes.
  4. Refrigerate for a couple of hours before serving.
Notes
  1. I use 65g eggs for all my bakes unless otherwise stated.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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